Frosty Summer Fruit Layer Cake

Frosty Summer Fruit Layer Cake

A refreshing no-bake cake layered with whipped cream, fruits, and graham crackers, perfect for hot summer days.

Ingredients

• 2 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• a pinch salt
• 9 pieces graham crackers
• 1 cup peaches
• 1 cup blueberries
• 1 cup black raspberries

Method

1. Line an 8 1/2x4 1/2-inch loaf pan with plastic wrap, leaving an overhang for easy removal later.
2. In a large mixing bowl, mix together heavy cream, powdered sugar, vanilla extract, and a dash of salt. Start whipping slowly, then increase to medium-high speed until the mixture forms stiff peaks. Taste and add more powdered sugar if you'd like it sweeter.
3. Spoon a few tablespoons of the whipped cream into the bottom of the prepared loaf pan to create a base layer. Place 3 to 4 graham crackers on top, breaking them as needed to fit. Spread about 3/4 cup of whipped cream over the crackers, then layer half of the sliced peaches, blueberries, and black raspberries over the cream.
4. Add another 3/4 cup of whipped cream over the fruit layer, followed by another layer of graham crackers, breaking them if necessary. Top this layer with another 3/4 cup of whipped cream, smoothing it out gently. Finish off with the remaining fruit and cover with the last of the whipped cream. If desired, sprinkle graham cracker crumbs on top.
5. Cover the loaf pan with plastic wrap and freeze for at least 8 hours or overnight.
6. To serve, take the cake out of the freezer and let it sit at room temperature for 10 to 15 minutes to soften. Use the plastic wrap to lift the cake out of the pan and remove the wrap. For slicing, dip a sharp knife in hot water, dry it, and cut the cake into slices.